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This article has been cited by the following article(s):
Scientific Opinion on the substantiation of a health claim related to a combination of Lactobacillus delbrueckii subsp. bulgaricus AY/CSL (LMG P‐17224) and Streptococcus thermophilus 9Y/CSL (LMG P‐17225) and “beneficial modulation of intestinal microflora” pursuant to Article 14 of Regulation (EC) No 1924/2006
Short-chain fatty acid formation in the hindgut of rats fed native and fermented oat fibre concentrates
Adele M. Lambo-Fodje, Rickard öste and Margareta E. G.-L. Nyman British Journal of Nutrition 96(1) 47 (2006) https://doi.org/10.1079/BJN20061797
Production and Selected Properties of Bioghurt Made from Goat Milk and Cow–Goat Milk Mixtures by Ultrafiltration and Addition of Skim Milk Powder
Gokhan Kavas, Harun Uysal, Sevda Kilic, Necati Akbulut and Harun Kesenkas International Journal of Food Properties 7(3) 473 (2004) https://doi.org/10.1081/JFP-200032939
Milk fermented with yogurt cultures and Lactobacillus casei compared with yogurt and gelled milk: influence on intestinal microflora in healthy infants
C Guerin-Danan, C Chabanet, C Pedone, F Popot, P Vaissade, C Bouley, O Szylit and C Andrieux The American Journal of Clinical Nutrition 67(1) 111 (1998) https://doi.org/10.1093/ajcn/67.1.111
The Association of Yogurt Starters with Lactobacillus casei DN 114.001 in Fermented Milk Alters the Composition and Metabolism of Intestinal Microflora in Germ-Free Rats and in Human Flora–Associated Rats
Zakia Djouzi, Claude Andrieux, Marie-Christine Degivry, Christine Bouley and Odette Szylit The Journal of Nutrition 127(11) 2260 (1997) https://doi.org/10.1093/jn/127.11.2260
